Just Like Abuela’s Cuban Black Beans

by Cate on November 13, 2008

Over the years, I have exchanged a crazy amount of recipes with one of the engineers at work. Although he’s now 80 years old, he’s still at it. Indian food, Cuban food, Spanish food, you name it, he cooks it. When we had an office potluck some years back, he brought in Cuban Black Beans and Rice and I knew after tasting it, that I had to get the recipe for The Husband.

The first time I made it for him, I held my breath. After all, he’s Cuban and I’m certainly not. Quite the challenge to make him something that he grew up eating, and have him give it his stamp of approval. But approve he did. In fact, I quote, “This tastes just like my grandmother’s recipe.” It doesn’t get much better than that folks. Well, actually it does. The fact that Nicholas requested black beans and rice the other day just about puts it over the edge.

Skin fat back and cut into cubes. Fry pepper, onion, celery and fat back until well softened in oil. Mix everything together in slow cooker and cook on high for 6-8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves and serve beans over rice.

*Serve bowls of chopped red onion and hard-cooked eggs to sprinkle on top for a traditional black bean and rice dish.